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The given text is a collection of fall-themed recipes from Woman's Day magazine. The recipes include Pumpkin Rolls, Mummy Meatloaves, Saucy Spider with "Hairy" Legs, Day of the Dead Pizzadillas, Pomegranate Pirate's Punch, Black-Bottom Brownies, and Witch Cupcakes. Each recipe provides detailed instructions and a list of ingredients. The article also offers tips and suggestions for variations on the recipes. [Extracted from the article]

This article from Australian House & Garden provides a selection of Spanish-inspired recipes for a tapas party. The recipes include Tomato Bread with Anchovy & Marjoram, Polenta-Crumbed Olives, Wilted Greens with Spanish Chorizo, Green Beans with Anchovy Whipped Ricotta & Chilli Breadcrumbs, and Lemon & Rosewater Loaf with Whipped Crème Fraîche. Each recipe includes detailed instructions and cooking times. The article also includes expert tips and recommendations for kitchen appliances and serving dishes. [Extracted from the article]

This article showcases a variety of recipes from different chefs. The recipes include Grilled Carrot Tostadas, Charred Cabbage with Garlic Chutney, Apple Butter Crumble, Jamaican Pepperpot, creamy mushroom tartlets, sweet potato and kale soup, fritters with capers and tomatoes, spicy chicken noodle soup, Swiss chard frittata, creamy farfalle pasta, pork and porcini meatballs, Yakisoba, Chicken Thighs with Lemony Sauce Vierge, Brussels Sprouts with Fish Sauce Vinaigrette, and Coffee Cake with Nigella Seed Streusel. Each recipe is accompanied by detailed instructions, wine pairings, and make-ahead tips. These recipes offer a diverse range of flavors and cuisines, catering to different tastes and occasions. [Extracted from the article]

This article from Real Simple provides a collection of apple-themed recipes for various meals and occasions. It also introduces different apple varieties, such as Honeycrisp, Piñata, Cosmic Crisp, Ruby Frost, and SweeTango. The recipes include dishes like Caramelized Apple, Onion & Sausage Pasta, Apple Cheddar Biscuits, Apple Fritter Cake, Chocolate-Dipped Apple Slices, Baked Brie With Bourbon Apples, Baked Apple Sundae, Shaved Apple Fennel Salad, and Green Apple Salsa. The article offers step-by-step instructions for each recipe, along with active and total preparation times. [Extracted from the article]

This article from Southern Living magazine offers a collection of recipes for popular game-day dishes such as corn dogs, hoisin barbecue wings, apple jam baby back ribs, and poached shrimp. The recipes are accompanied by step-by-step instructions and cooking tips. Additionally, the article includes interviews with chefs from different universities who share their favorite tailgating foods and their experiences as fans of specific sports teams. These recipes and interviews cater to a diverse range of backgrounds and traditions, making them suitable for football season enjoyment by fans of all kinds. [Extracted from the article]

This article from Woman & Home discusses three nostalgic bakes: chocolate teacakes, Battenberg cake, and iced buns. The article provides detailed recipes for each bake, including ingredients and step-by-step instructions. It also includes nutritional information for each treat. These recipes aim to unlock childhood memories and offer readers the opportunity to recreate these classic sweet treats. [Extracted from the article]

The article titled "ALL IN ONE!" provides a collection of easy one-pan recipes for low-mess, fuss-free dinners. The recipes include Spicy Korean Meatballs, Baked Chicken Parmigiana, Moroccan Stuffed Capsicums, Persian-Style Sweet Potato Pilaf, Sausage, Greens & Gravy Bake, and Apple & Pomegranate Cobbler. Each recipe is accompanied by step-by-step instructions and tips for variations. The article also includes cultural tips and substitutions to accommodate diverse preferences. [Extracted from the article]

The document titled "TAKEAWAY YOUR WAY!" provides recipes for various dishes, including Butter Chicken, Cabbage & Prawn Pad Thai, Southern-Style Chicken & Slaw, Vietnamese Beef Pho, Cheese-Stuffed Pizza, and Crispy Fish Burgers. Each recipe includes a list of ingredients and step-by-step instructions for preparation. The document also includes tips for cooking and serving the dishes. The recipes cater to diverse tastes and offer options for different dietary preferences. [Extracted from the article]

This article provides a collection of simple and fun recipes for library patrons to try. The recipes include a tropical fruit smoothie bowl, raspberry oat yogurt muffins, egg and potato pockets, protein pasta salad, prosciutto and plum grilled cheese, brighten-your-day beet dip, cold sesame noodles, and parfait pops. Each recipe includes a list of ingredients and step-by-step instructions. The article also includes interesting facts and historical tidbits related to the recipes. [Extracted from the article]

This document titled "FATHER'S DAY FEAST!" provides a collection of recipes for a Father's Day celebration. The recipes include Pumpkin & Green Bean Salad, Beer-Glazed Barbecue Ribs, Asparagus & Haloumi Bundles, Warm Tomato & Chorizo Salad, Curried Mussels, Pea & Mascarpone Bruschetta, and Jaffa Cake. Each recipe includes a list of ingredients and step-by-step instructions for preparation. The document also includes tips and suggestions for serving and variations on the recipes. [Extracted from the article]

This article introduces cookbook author Jessie Sheehan, who specializes in creating easy and accessible recipes for home baking. Sheehan's recipes, known as "snackable bakes," require minimal ingredients and can be prepared in 20 minutes or less. The article includes excerpts from Sheehan's books, featuring recipes such as Jenny's Egg Puffs with Prosciutto Bottoms, Herby Yogurt Biscuits, Better-Than-Apple-Pie Bars, Black Bottom Cupcakes with Cream Cheese Filling, and Spiced Pumpkin Snacking Cake with Fluffiest Chocolate Buttercream. These recipes offer delicious and time-saving options for various occasions. The article features various dessert recipes and includes colorful photos of the finished products. The author, Jessie Sheehan, is a cookbook author and recipe developer who contributes to publications such as The New York Times and Bon Appétit. The recipes range from yogurt biscuits to pumpkin snacking cake, and the article provides an opportunity for library patrons to explore different dessert options. [Extracted from the article]

The article titled "NOW Serving FALL Comfort" in Good Housekeeping magazine offers a variety of recipes and cooking tips for the fall season. It includes recipes for dishes like Kohlrabi and Apple Salad, Summer Squash & Goat Cheese Tartlets, Herby Lentil & Burrata Salad, Tzimmes, Roast Chicken with Shallots, Mushroom Lovers' Soup, and Avocado Chicken Salad Clubs. The article also provides cultural context by mentioning the traditional Rosh Hashanah dish Tzimmes and includes a brief history of Tres Leches Cake. The document provides four recipes with detailed instructions and ingredient lists, as well as nutritional information. The recipes cater to vegetarians and those with gluten-free dietary restrictions. [Extracted from the article]

This article from Good Housekeeping offers a variety of DIY craft ideas and party snack recipes for Halloween. It provides step-by-step instructions for making spiderweb sweets, flower power pumpkins, spooky lanterns, friendly fungi meringues, metallic pumpkins, lily pad cupcakes, midnight snack olives, and blistered shishito peppers. The article also includes recipes for frog and lily pad mochi cupcakes and spiderweb chocolate cookies. Additionally, it offers instructions for creating large and small toadstool pumpkins as decorations. The instructions are clear and easy to follow, making it a helpful resource for those looking to create festive Halloween crafts and snacks. [Extracted from the article]

This article highlights the contributions of three influential figures in the culinary world: Madhur Jaffrey, Rose Levy Beranbaum, and Marcella Hazan. Jaffrey is recognized for her efforts in popularizing Indian cuisine and introducing its flavors to Western kitchens. Beranbaum revolutionized home baking with her scientific approach and precise recipes. Hazan, an expert in Italian cooking, emphasized the importance of quality ingredients and simple techniques. The article includes a variety of culturally diverse recipes from these legends, such as Bolognese meat sauce and mixed slow-cooked vegetables, which are detailed with step-by-step instructions and ingredient lists. These recipes can be enjoyed by individuals from different backgrounds and are part of cookbooks authored by Jaffrey, Beranbaum, and Hazan. [Extracted from the article]

This article from Real Simple features a collection of breakfast recipes that are satisfying, can be made in advance, and are delicious. The recipes include a Blackberry & Pear Breakfast Crisp, Steamed Egg & Sausage Breakfast Sandwiches, Skillet Baked Eggs With White Beans & Mushrooms, Savory French Toast Casserole, Lemon Poppyseed Sheet Pan Pancakes, Apple Cinnamon Chia Pudding, No-Bake Fruit & Nut Bars, and Sweet Potato & Black Bean Breakfast Tacos. Each recipe includes detailed instructions and tips for making ahead or reheating. The article also includes colorful photos of the dishes. [Extracted from the article]

This article from Woman & Home provides recipes for three different types of cakes: Dorset apple cake, cinnamon streusel loaf cake, and chocolate cupcakes. The recipes include detailed instructions and ingredient lists for each cake. The article also includes nutritional information for each cake. The recipes are suitable for various occasions and can be enjoyed by individuals with diverse tastes. [Extracted from the article]

This article explores the science behind baking cookies and how the ingredients and cooking process contribute to their deliciousness. It explains that cookies are made by combining ingredients such as flour, sugar, butter, eggs, and flavorings like vanilla. The article also discusses the chemical reactions that occur during baking, such as the release of carbon dioxide from baking soda and the Maillard reaction that creates new flavors and smells. It concludes by mentioning experimental chefs who use science to create unique and innovative cookies. [Extracted from the article]

This article from Harrowsmith discusses the concept of comfort food and how it evolves with time and cultural shifts. It highlights the celebration of the Canadian fall harvest and the importance of environmental stewardship. The article also includes recipes for a pork and bacon fall harvest stew, buttermilk and aged cheddar biscuits, and a mock cherry strudel. The recipes are adapted from classic Victorian-era recipes and offer new twists on traditional dishes. The article is written by Chef ILona Daniel, who is a food editor and culinary instructor. [Extracted from the article]

This article from Allrecipes features four different snack cake recipes: Chocolate Cream Snack Cakes, Banoffee Snack Cake, Berries-and-Cream Bars, and Cinnamon Sugar Snack Cake. Each recipe includes a list of ingredients and step-by-step instructions for preparation. The article also provides tips and suggestions for variations on the recipes. The author, Erin Jeanne McDowell, is an experienced baker and the author of several baking books. The recipes are designed to recreate the flavors and textures of beloved boxed snack cakes, and they are suitable for various occasions. [Extracted from the article]

This article from Hobby Farms discusses the use of slow cookers to make fruit sauces and butters using fall fruits such as apples, pears, and cranberries. The author shares their experience of modifying their mother's time-consuming applesauce recipe by using a slow cooker and leaving the peel on for added nutrition. They provide recipes for slow-cooker applesauce, pearsauce, apple butter, cranberry-apple butter, and pear butter, and suggest variations and substitutions to suit individual preferences. The article also includes a recipe for slow-cooker vegetable chowder and slow-cooker zucchini bread. [Extracted from the article]

This document is a collection of traditional Afghan recipes, including dishes such as lamb curry, milk custard with rose and pistachio, and okra curry. It provides instructions on how to prepare these dishes and also discusses the cultural significance of these recipes in Afghan cuisine. Library patrons interested in exploring Afghan cuisine and learning about its diverse flavors and traditions will find this document useful. [Extracted from the article]

Camilla Wynne's new cookbook, Nature's Candy, provides instructions on how to candy various fruits and incorporate them into baked goods. The author explains that supermarket candied fruit often lacks flavor due to bleaching and the use of turnips in fruitcake. The author, who is of British heritage, discovered that making her own candied fruit improved the taste of traditional recipes. The cookbook includes recipes such as Quince and Mascarpone Cheesecake, Riz à l'Impératrice, and Welsh Cakes, along with tips and techniques for candying fruit. [Extracted from the article]

This article from Chatelaine provides 17 delicious and doable recipes for Thanksgiving. The recipes include Celeriac Cauliflower Soup with Brown-Butter-Roasted Chestnuts, Chicories with Agrodolce Vinaigrette, Old-School Slow-Cooker Stuffing, Milk-Braised Pork Loin Roast, and Coffee Toffee Date Bundt Cake. Each recipe is accompanied by detailed instructions and cooking tips. The author, Tara O'Brady, is an award-winning cookbook author, culinary host, and TV consultant. [Extracted from the article]

This article from Midwest Living offers a collection of chili recipes, including Cincinnati chili, as well as recipes for cornbread and cinnamon rolls. It explores the history of chili, its origins in Texas, and its evolution into a diverse dish with various ingredients. The article also suggests using mushrooms as a sustainable and nutritious substitute for meat in chili recipes. It concludes with a discussion of regional chili traditions, such as serving chili with cinnamon rolls in school cafeterias. The article aims to provide readers with a range of chili recipes to cater to different tastes and preferences. [Extracted from the article]

The article from Southern Living provides tips and recipes for making breakfast favorites with time-saving shortcuts. It suggests freezing biscuit dough in advance, buying pre-made fried chicken tenders, and pre-cooking sausage bites. The article also includes recipes for Grand Mimosas, Bacon Pimiento Cheese, Cat-Head Biscuit Sandwiches, Sweet-and-Spicy Sausage Bites, and French Toast Dreams. The recipes are accompanied by colorful photos. [Extracted from the article]

The article titled "What's for Dinner?" in Southern Living provides tips and recipes for hosting a game-day buffet. The article suggests setting up food stations, labeling everything, and making things accessible for guests. It includes recipes for Game-Day Chili, Walking Tacos Bar, Pimiento Cheese Cornbread, Knock-Ya-Naked Brownies, and Bourbon Sunset Tea. The recipes are accompanied by step-by-step instructions and serving suggestions. [Extracted from the article]

The article titled "Let's Have Lunch" in Southern Living provides a menu for tailgating or gathering at home. The menu includes recipes for Big-Batch BLTs, Chicken Wings Three Ways, Greek Pasta Salad, Smoky Bacon Snack Mix, and Tailgate Margaritas. The article also includes instructions and photographs for each recipe. [Extracted from the article]

This article from Southern Living discusses the history and significance of muscadine grapes in North Carolina. Muscadines are a type of grape native to the Southeastern United States and are known for their unique flavor and aroma. The article mentions the Mother Vine, believed to be the oldest cultivated grapevine in North America, which still exists today in Manteo, North Carolina. The vine has been cared for by several families over the years and continues to produce grapes that are a taste of history. The article also includes a recipe for muscadine dumplings. [Extracted from the article]

This document titled "Easy BAKES" provides recipes for four different cakes: G&T lemon drizzle, Pimm's roulade, hazelnut and coffee sponge, and upside down apricot cake. Each recipe includes a list of ingredients and step-by-step instructions for preparation. The document also includes tips and variations for each recipe. The recipes are suitable for various occasions and can be enjoyed by a diverse range of individuals. [Extracted from the article]

This article from Bon Appétit provides information on various types of produce that are in season during late summer, including zucchini, peppers, beans, corn, and figs. It offers tips on how to select and prepare these vegetables, as well as recipes and cooking instructions for dishes such as Japanese eggplant with cashews and chiles, and zucchini with crispy rice and lime. The document also includes four additional recipes for blistered peppers with tahini yogurt, summer bean gribiche, Alfredo corn, and figgy almond polenta tea cake. The recipes are diverse and culturally sensitive, catering to different dietary preferences and occasions, and are accompanied by colorful photos of the finished dishes. [Extracted from the article]

The article discusses Anna Jones' latest cookbook, "Easy Wins," which focuses on creating flavorful dishes with simple ingredients. Jones shares recipes such as frizzled spring onion and olive oil dip, cauliflower caponata, one-pot pasta al limone, zucchini agrodolce with sticky onions, and cheese and pickle roast potatoes with chili-dressed leaves. The article also includes a recipe for double lemon cake with streusel topping. The cookbook offers a variety of dishes that are easy to make and packed with flavor. [Extracted from the article]

This document provides information about Aragosta, a restaurant in Deer Isle, Maine. It includes details about the owner, Devin Finigan, and her culinary background. The document also highlights various attractions and activities in the area, such as visiting the town of Stonington and exploring the Haystack Mountain School of Crafts. It includes recipes for dishes like Mussels and Fennel on Grilled Sourdough, Saffron and Garlic Aioli, Lobster and Littleneck Clam Bake, Grilled Corn Salad with Blistered Tomato Vinaigrette, and Grilled Baby Vegetables with Fish Sauce Caramel. The document also features photographs of the restaurant, local ingredients, and the surrounding area. [Extracted from the article]

"The Ultimate Fried Fish" is a home cook's guide to buying, preparing, and cooking seafood. The book includes recipes for beer-battered fish and potato cakes, floured flathead and panzanella salad, and red curry barramundi fish cakes. The authors, Anthony Yotis and Laura di Florio Yotis, share their family favorites and provide tips for substituting different types of fish in the recipes. The book also includes a master recipe for crumbed fish that can be used with various types of seafood. [Extracted from the article]

This article from Country Homes & Interiors provides recipes for soul-warming comfort food. The recipes include roasted pumpkin fondue with crispy sage, creamy smoked fish pies with scallop potatoes, baked French onion soup with Gruyère topping, and baked orchard fruit cobbler with cinnamon crème fraiche. Each recipe is described in detail, including the ingredients and cooking instructions. These recipes offer delicious options for those seeking comforting and hearty meals during the autumn season. [Extracted from the article]

This article from Woman & Home discusses three nostalgic chocolate desserts: self-saucing chocolate pudding, cherry Arctic roll, and chocolate rice pudding with pear compote. The recipes are provided along with step-by-step instructions and serving suggestions. The article aims to evoke a sense of nostalgia and offers readers a chance to recreate these classic desserts. [Extracted from the article]

This article discusses the work of Connecticut cookbook author Kat Ashmore, who emphasizes the importance of healthy eating without sacrificing flavor. After attending culinary school and working as a private chef and recipe developer for Martha Stewart, Ashmore started a blog called Kat Can Cook, which gained a large social media following. Her recipes are now featured in her first cookbook, "Big Bites: Wholesome, Comforting Recipes That Are Big on Flavor, Nourishment, and Fun." The article includes recipes for Hasselback Caprese, Herbed Zucchini Fritters with Salted Yogurt, Crispy Cod Cakes with Tartar Sauce, and Greek Chicken Souvlaki. It also provides a recipe for a gluten-free Orange-Ricotta Company Cake. [Extracted from the article]

This article from Australian House & Garden features a collection of recipes created by The Cordony Kitchen at Winning Appliances. The recipes include Nonna Franca's Sugo with Capunti Pasta, Porchetta on Homemade Focaccia, No-Knead Overnight Focaccia, Zucchini, Green Olive & Mozzarella Fritters, Sambuca Biscuits, and Chestnut Cream. Each recipe includes detailed instructions and cooking times. The article also includes photographs of the dishes and styling tips. [Extracted from the article]

This article from Australian Gourmet Traveller explores various Italian dishes inspired by the specialty Italian goods found in small Italian food stores. The article includes recipes for dishes such as Calabrian chilli and lamb stracci pasta, grilled marinated artichoke and buffalo ricotta salad, fonduta with olive tapenade and sage, sopressa and potato schiacciata, bonet chocolate and amaretti terrine, and limoncello tiramisù. Each recipe includes a list of ingredients and step-by-step instructions for preparation. The article also includes photographs of the dishes. [Extracted from the article]

This document provides a brief overview of the history and accomplishments of Gramercy Tavern, a renowned restaurant in New York City. It highlights significant events such as the restaurant's involvement in providing food during the aftermath of the September 11 attacks and its recognition with awards. The text also includes recipes for dishes served at the restaurant, such as Chilled Zucchini Soup, Pasta with Summer Squash and Chorizo, Peach and Tomato Buckle, and Chocolate Malted Milk. [Extracted from the article]

This document explores the significance of corn and masa in Mexican cuisine and culture. Corn holds a deep connection to Mexican identity and is used to create masa, a dough that forms the basis of many traditional Mexican dishes. While industrial masa harina has been popular, there is a growing movement among chefs to prioritize heirloom corn and high-quality masa. Companies like Tamoa and Masienda are supporting small-scale corn farmers in Mexico, while others are focusing on nixtamalizing corn grown in the U.S. This renaissance in masa production offers a range of high-quality options for home cooks and chefs. The document also provides several recipes that utilize masa harina, including multicolored tortillas, tostadas with herb guacamole, masa pancakes, mango-blackberry masa cobbler, and masa-battered fish tacos. Each recipe includes a list of ingredients and step-by-step instructions for preparation. Additionally, the document offers guidance on making citrus-pickled onions and suggests a wine pairing for the fish tacos. [Extracted from the article]

This article from the Australian Women's Weekly offers a collection of winter baking recipes featuring apples and pears. The recipes include a carrot and apple cake, fudgy chocolate cake with poached pears, winter pavlova with maple roasted pears, gluten-free deep dish apple pie, apple and cinnamon scrolls, and pear and Seville orange marmalade cake. The article also provides tips for gluten-free baking and suggestions for serving and storing the baked goods. The recipes are versatile and can be served with different accompaniments, and they can also be frozen for later use. [Extracted from the article]

This article from the Australian Women's Weekly features two seasonal recipes by Maggie Beer, a renowned chef. The first recipe is for a broccoli quiche with easy brown rice and almond press-in pastry. The second recipe is for braised eggplant with green peas, herbs, yogurt, and grilled chicken breast. The article provides step-by-step instructions for each recipe, along with nutrition information. The author emphasizes the importance of good food for wellbeing and mentions that the recipes adhere to food standards guidelines. [Extracted from the article]

This document is a collection of recipes from Woman's Day magazine, featuring a variety of dishes including salads, pickles, smoothies, main courses, and desserts. Each recipe provides step-by-step instructions and cooking times, catering to different tastes and dietary preferences. The recipes are suitable for outdoor cooking, such as camping or grilling. However, the text does not provide any cultural or historical context for the recipes. [Extracted from the article]